The Quality and Bacterial Community Changes in Freshwater Crawfish Stored at 4 °C in Vacuum Packaging.

ABSTRACT: Crawfish can be easily spoiled due to their rich nutrition and high water content, which is difficult to preserve. In this study, the dominant spoilage organisms in crawfish which were stored at 4 °C in vacuum packaging were identified by high-throughput sequencing technology; after sequencing the full-length 16S rRNA gene, the changes in the bacterial community structure, diversity and quality (texture, flavor, etc.) were analyzed. Our results reflected that the specific spoilage organisms (SSOs) of crawfish were Aeromonas sobria, Shewanella putrefaciens, Trichococcus pasteurii and Enterococcus aquimarinus, since their abundances significantly increased after being stored for 12 days at 4 °C under vacuum conditions. At the same time, the abundance and diversity of the microbial community

SUBMITTER: Qiu L 

PROVIDER: S-EPMC9740484 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature